1. Livestock Evaluation “MUST” Haves
3 body tissue – fat, muscle, bone
Nutritional priorities
finish, Finish, FINISH (fat, Fat, FAT)
The basics of fat deposition
The “kinds” of fat
Fat and muscle “thickness”
Learn as much as you can about how the livestock were handled, fed, cared for, etc.

2. Nutritional Priorities
Nervous
Bone
Tendon
Muscle
Fat

3. Fat Deposition Priorities
Internal Fat –
Kidney, Pelvic & Heart (KPH)
Seam Fat
External Fat
Marbling

4. Jorgenson’s Muscling Theory (Thickness)

5. Adopted from: Mulvaney, D. R. 1991. How Growth Affects Composition
Adopted from: Mulvaney, D.R How Growth Affects Composition. Pages in Proc. 21st Century Concepts Important to Meat-Animal Eval. University of Wisconsin. Madison, WI.

7. USDA Quality Grades Prime Choice Select Standard Commercial Utility
Cutter
Canner

8. Quality Grade Basics
Marbling
Maturity

10. Odds of an Unpleasant Eating Experience
USDA Quality Grade
Odds of Having an Unpleasant Eating Experience
% Steers/Heifers in National Consist (NBQA, 2000)
Prime
3% (1 in 33) 2%
Upper 2/3 Choice
10% (1 in 10)
17%
Low Choice
16% (1 in 6)
32%
Select
27% (1 in 4)
42%
Standard
50% (1 in 2) 7%

12. What’s in your QUALITY GRADING BASKET?
Turn to the top
Cod/Udder
Pones
Lower Round 1/4
Fat Thickness
Prime
Choice
Select
Standard

13. USDA Yield Grades

14. Yield Grade 2
Yield Grade 5

15. Yield Grade Basics Fat Thickness – 12th Rib Preliminary Yield Grade
Rib Eye Area
Hot Carcass Weight
Kidney, Pelvic & Heart Fat

16. Yield Grade Basics Fat Thickness – 12th Rib Preliminary Yield Grade
Rib Eye Area
Hot Carcass Weight
Kidney, Pelvic & Heart Fat

17. Yield Grade Basics Fat Thickness – 12th Rib Preliminary Yield Grade
Rib Eye Area
Hot Carcass Weight
Kidney, Pelvic & Heart Fat

18. Yield Grade 2
Adopted from: R.E. Taylor. Scientific Farm Animal Production. 4th Ed

19. Calculating Yield Grade
Fat Thickness – 12th Rib (0.4 inches)
Preliminary Yield Grade
3.0
Rib Eye Area (approximately 2.0 inches more than required)
-0.6
Kidney, Pelvic & Heart Fat (2.0% or -0.3)
-0.3
Final Yield Grade
2.1

20. Yield Grade 5
Adopted from: R.E. Taylor. Scientific Farm Animal Production. 4th Ed

21. Calculating Yield Grade
Fat Thickness – 12th Rib (1.1 inches)
Preliminary Yield Grade
4.75
Rib Eye Area (Inferior muscling, approximately 2.0 inches less than required)
+0.6
Kidney, Pelvic & Heart Fat (3.5% or 0.0)
+0.0
Final Yield Grade
5.35

22. Yield Grade 2
Yield Grade 5

23. Yield Grade 2
Yield Grade 5

24. Yield Grade 2
Yield Grade 5

25. Yield Grade 2
Yield Grade 5

26. YG 1 vs YG 5 Ribeye
Adopted from: Meat Evaluation Handbook Amer. Meat Sci. Assoc., Savoy, IL.